![Photo of artic char gravlax cured fish alongside a French 75 cocktail](https://assets.epicurious.com/photos/54b295ba9a93d64c380b3fff/1:1/w_2560%2Cc_limit/367709_arctic-char-gravlax_1x1.jpg)
Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.
Ingredients
Makes 8 servings
Step 1
Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
Step 2
Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
Step 3
Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.
How would you rate Arctic Char Gravlax with White Grapefruit?
Leave a Review
Reviews (2)
Back to TopI loved this - we held back from adding more salt after the dill/creme fraiche/peppercorns and served it with very (VERY) cold Aquavit. The juniper and grapefruit were great together, and the char held up nicely when sliced very thin.
chrisdeely
Pittsburgh
6/21/2019
I would like to give this 2.5 forks. This particular recipe is overly salty. I like the juniper berry flavor it imparts, but I feel the dilled mustard gravlax recipe on this site is much better. You can get the berries from pendery's.
Anonymous
walker valley ny
11/7/2011